Preparation method of germinated brown rice soft snow cake rich in gamma-aminobutyric acid

A technology of germinated brown rice and aminobutyric acid, which can be used in dough processing, baking, baked foods with modified ingredients, etc., and can solve the problem of single nutritional components

Pending Publication Date: 2021-11-16
SHENYANG NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The biggest problem with soft snow cakes currently on the market is that they have a single nutrient component, containing a small amount of fat and protein, while starch accounts for the main part of the nutrient component.

Method used

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  • Preparation method of germinated brown rice soft snow cake rich in gamma-aminobutyric acid
  • Preparation method of germinated brown rice soft snow cake rich in gamma-aminobutyric acid
  • Preparation method of germinated brown rice soft snow cake rich in gamma-aminobutyric acid

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preparation example Construction

[0044] The invention provides a method for preparing germinated brown rice soft snow cake enriched in gamma-aminobutyric acid, comprising the following steps:

[0045] Step 1) prepare germinated brown rice flour;

[0046] Step 101) Sprout

[0047] Soak the washed brown rice at 30°C for 24 hours, and then germinate at a constant temperature of 38°C for 30 hours to achieve the highest germination rate;

[0048] Step 102) Drying and pulverizing at low temperature

[0049]The germinated brown rice is dried at a low temperature at 50°C-60°C until the water content is 15%±0.5%, crushed and passed through an 80-mesh sieve to obtain germinated brown rice flour.

[0050] Step 2) Preparing cooked germinated brown rice: blending and stirring germinated brown rice flour and water to form germinated brown rice flour milk, wherein the mass fraction of germinated brown rice flour is 15%-35%. A matured germinated brown rice flour emulsion is obtained by microwave treatment. The microwave t...

Embodiment 1

[0071] This embodiment provides a method for preparing germinated brown rice soft snow cake enriched in gamma-aminobutyric acid, comprising the following steps:

[0072] Step 1) prepare germinated brown rice flour;

[0073] Soak the washed brown rice at 30°C for 24 hours, and then germinate at a constant temperature of 38°C for 30 hours to achieve the highest germination rate;

[0074] The germinated brown rice is dried at a low temperature at 50° C. until the water content is 15%±0.5%, crushed and passed through an 80-mesh sieve to obtain germinated brown rice flour.

[0075] Step 2) Prepare ripe germinated brown rice:

[0076] Mix and stir germinated brown rice flour and water to form germinated brown rice flour milk, wherein the mass fraction of germinated brown rice flour is 25%, and obtain matured germinated brown rice flour emulsion through microwave treatment. The microwave treatment parameters are: power 800W, time 10min, temperature 50°C; The germinated brown rice f...

Embodiment 2

[0083] This embodiment provides a method for preparing germinated brown rice soft snow cake enriched in gamma-aminobutyric acid, comprising the following steps:

[0084] Step 1) prepare germinated brown rice flour;

[0085] Soak the washed brown rice at 30°C for 24 hours, and then germinate at a constant temperature of 38°C for 30 hours to achieve the highest germination rate;

[0086] The germinated brown rice is dried at a low temperature at 60° C. until the water content is 15%±0.5%, crushed and passed through an 80-mesh sieve to obtain germinated brown rice flour.

[0087] Step 2) Prepare ripe germinated brown rice:

[0088] Mix and stir germinated brown rice flour and water to form germinated brown rice flour milk, wherein the mass fraction of germinated brown rice flour is 30%, and obtain matured germinated brown rice flour emulsion through microwave treatment. The microwave treatment parameters are: power 500W, time 20min, temperature 30°C; The germinated brown rice f...

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Abstract

The invention belongs to the technical field of food processing, and particularly provides a preparation method of gamma-aminobutyric acid-enriched germinated brown rice soft snow cakes, which comprises the following steps: step 1) preparing germinated brown rice powder; step 2) preparation of cured germinated brown rice powder: blending and stirring the germinated brown rice powder and water to form germinated brown rice powder milk, and subjecting the germinated brown rice powder milk to microwave treatment to obtain a cured germinated brown rice powder emulsion, wherein the microwave treatment parameters are that the power is 400-800 W, the time is 10-30 min, and the temperature is 10-50 DEG C, and drying and crushing the cured germinated brown rice powder emulsion to obtain cured germinated brown rice powder; (3) preparing cured germinated brown rice enzyme powder: preparing a cured germinated brown rice enzyme culture medium, inoculating a pre-activated leavening agent into the cured germinated brown rice enzyme culture medium, fermenting, drying and crushing to prepare the cured germinated brown rice enzyme powder; 4) preparing the germinated brown rice soft snow cake: premixing the cured germinated brown rice enzyme powder and the soft snow cake preparation raw materials to prepare dough, and fermenting, baking, seasoning and cooling the prepared dough to prepare the soft snow cake.

Description

technical field [0001] The invention belongs to the technical field of food processing, and specifically provides a preparation method of germinated brown rice soft snow cake enriched in gamma-aminobutyric acid. Background technique [0002] Whole grains are grains that have been hulled from the hull, germ, and endosperm. The cortex contains a lot of dietary fiber and minerals, and the germ contains a lot of nutrients, so whole grains are richer in nutrients. Studies have shown that whole grain foods can effectively reduce the risk of related chronic diseases such as cardiovascular and cerebrovascular diseases, diabetes and malignant tumors. However, since the cortex of whole grains contains a large amount of cellulose, direct consumption as a staple food is not conducive to the normal digestion and absorption of the human body; in addition, whole grains have poor water absorption and expansion properties, take a long time to cook, and have poor taste, so whole grain foods ...

Claims

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Application Information

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IPC IPC(8): A21D2/38A21D13/06A21D13/24
CPCA21D2/38A21D13/06A21D13/24
Inventor 姜忠丽肖志刚赵秀红涂向辉代兰白琼宫林煜
Owner SHENYANG NORMAL UNIV
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